Chemical characterization and DNA tracking of Sardinian botargo by Mugil cephalus from different geographical origins.
The chemical composition of the Sardinian botargo by Mugil cephalus from different geographical origins was investigated. Fat ( approximately 20%), proteins ( approximately 50%), moisture ( approximately 22%), and salt ( approximately 7%) were measured in ground (G) and whole (W) commercial products. Among the nutritional compounds, omega-3 fatty acids were approximately 8%, squalene was approximately 15 mg/100 g, vitamin E was approximately 8.5 mg/kg, and cholesterol was approximately 300 mg/100 g, on average in both products. Antioxidant properties, assessed by the 1,1-diphenyl-2-picryl-hydrazyl (DPPH) test and expressed as Trolox equivalent antioxidant capacity (TEAC), showed quite good activity in extracted oil (0.8-1.1 mmol of Tolox/L). Major constituents in the samples varied noticeably, but only few statistical differences were evidenced between G or W products or between samples from different origins. Principal component analysis (PCA) of random amplified polymorphic DNA (RAPD) and proteins, coupled with both, did not differentiate samples from different origins. On the basis of our results, chemical and molecular data exclude the differentiation of samples from diverse origins.
Barra
Andrea
A
Department of Toxicology, University of Cagliari, Cagliari, Italy. abarra@unica.it
Garau
Vincenzo Luigi
VL
Dessi
Sandro
S
Sarais
Giorgia
G
Cereti
Elisabetta
E
Arlorio
Marco
M
Coisson
Jean Daniel
JD
Cabras
Paolo
P
D000818:Animals; D000975:Antioxidants / Q000032:analysis; D002784:Cholesterol / Q000032:analysis; D004247:DNA / Q000032:analysis*; D004531:Eggs / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005396:Fish Products / Q000032:analysis* / Q000145:classification; D005399:Fishes / Q000235:genetics*; D007558:Italy; D013185:Squalene / Q000032:analysis; D014810:Vitamin E / Q000032:analysis
D000975:Antioxidants; D005227:Fatty Acids; D014810:Vitamin E; D013185:Squalene; D004247:DNA; D002784:Cholesterol